Empty My Fridge
Shrimp Chow Fun
Ingredients
- Shrimp · peeled½ lb
- Shaoxing wine2 tbsp
- Soy sauce4 tsp
- White pepper0.13 tsp
- Dark soy sauce1 tsp
- Chili in oil1 tsp
- Sugar¼ tsp
- Vegetable oil2 tbsp
- Ginger · chopped½ tbsp
- Garlic · chopped1 tbsp
- Bell pepper · seeded1
- Shiitake mushroom · sliced3 oz
- Noodle10 oz
- Scallion3–4
- Bean sprout4 oz
- Sesame oil1 tsp
Instructions
- Combine the shrimp ingredients, toss well, and set aside.
- Combine the sauce ingredients and whisk until the sugar dissolves. Set aside.
- Heat a wok over high heat, add 1 tablespoon of the oil and the shrimp. Cook 1 to 2 minutes per side, until about three-quarters cooked. Remove and set aside.
- In the same wok, add the remaining oil, then the ginger, garlic and red chili. Stir-fry for 30 seconds to 1 minute, until fragrant. Add the mushrooms and cook for 1 minute until softened. Add more oil, 1 teaspoon at a time, if needed.
- Add the noodles and the sauce. Stir-fry for 1 to 2 minutes, until the noodles have absorbed the sauce evenly and softened.
- Add the green onion, bean sprouts and shrimp, toss, and stir-fry for 30 seconds to 1 minute. Remove from the heat.
- Garnish with sesame oil and sesame seeds and serve immediately.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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GarlicGingerScallionBell pepperMushroomShrimpShiitake mushroomBean sprout
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